VEGETABLES:

1 (16 oz.) can French green beans
1 (12 oz.) can shoe peg corn
1 (17 oz.) can petite peas
1 (14 oz.) can artichoke hearts
1 (2 oz.) jar pimentos
1 (4 1/2 oz.) can button mushrooms
1 sm. red onion, finely chopped
1 green pepper, finely chopped

DRESSING:

1 c. sugar
1 c. vinegar
1/2 c. oil

Dissolve sugar in vinegar and oil in saucepan. Cool. Combine vegetables with dressing. Chill and serve.